Professor Walter's Recipes of Yesteryear

Black Bean Soup ~ 1908

1 1/2 pint of beans if you do not soak them over night, 1 pint if you do
1 teaspoon summer savory
1 onion

Put in your soup dish 1 lemon sliced, 4 eggs boiled hard and sliced, 1/2 tumbler wine, 1/2 of a large cup tomato catsup.

Muff Bread ~ 1908

1 Pint Milk
1 Tablespoon Butter
6 Tablespoons Flour
4 Eggs, beaten separately
1 Salt Spoon of Salt

Let the milk get warm enough to melt the butter, but not hot. Mix flour carefully into the milk that it may not lump. Add yolks of eggs, the rest of the milk, and last the whites whipped stiff. Beat the air well in and bake quickly in pie plates about one third full of batter.

Maryland Biscuit ~ 1908

1 Quart Flour
1 Tablespoon Lard
1 Cup Cold Water & Salt

Knead well and beat ten minutes, and bake quickly.

Delicious Corn Muffins ~ 1908

1 Pint Corn Meal
1 1/2 Pint Milk
A Little Salt
3 Eggs (Yolks and Whites beaten separately)

Scald the meal with the milk the night before using for breakfast. One tablespoon melted butter. Add the yolks first, and when ready to bake add the whites. Bake in thin pans.

Muffins ~ 1908

4 Eggs Beaten Separately
1 Quart Sweet Milk
Enough flour for a stiff batter
1 Compressed Yeast Cake
Butter the size of an egg
Pinch of Salt

Bake slowly on a griddle over a good fire. Use muffin rings. Delicious toasted the day after baked.

Rice Waffles ~ 1908

1 Cup Boiled Rice
3 Cups Flour
2 Eggs Well Beaten
1 Teaspoon Soda
Milk enough to make it proper consistency

Bake in very hot, well-greased waffle irons.

Clermont Muffins ~ 1775

2 Eggs
2 Tablespoons Butter
1 Large Tea Cup Cream, Sweet or Sour
1 Salt Spoon of Salt
Flour enough for a very soft dough

Mix well, shape into small balls the size of an English Walnut. Roll out in thin cakes, each one about the size of a dessert plate, not much thicker than paper. Bake in a pan in front of a hot fire.

Rye Bread ~ 1908

5 Pints of Flour
1 Teaspoon of Salt
1 Quart of Warm Water
1 Cup of Yeast

Mix well and work well with plenty of flour, then place in well greased pans. Let rinse and bake in oven 1 1/2 hours. Never set at night but work as soon as mixed.

Corn Bread ~ 1858

1 Quart of Sour Milk
6 Eggs
1 Teaspoon Saleratus
1 Teaspoon of Salt
2 Tablespoons Melted Butter

Make it as thick as sponge cake with Indian meal from Virgina, and bake 1/2 hour.

Mush Cakes ~ 1855

1 Quart of Cold Mush
1/2 Pint of Wheat Flour
A Little Butter or Lard

Make into little cakes with your hand, flour and bake them on a griddle as slab-cake, or in the oven.